Baja Shrimp Tacos
User Reviews
5
Baja Shrimp Tacos
Description
Baja Shrimp Tacos feature shrimp lightly seasoned with chili powder, garlic, cumin, and salt, then pan-cooked in olive oil until just pink and tender. The shrimp is served on small tortillas with a slaw of green and red cabbage and shredded carrot tossed in a cilantro lime yogurt crema spiced with garlic, chili powder, paprika, and cumin. The crema's tang complements the seasoned shrimp while the cabbage slaw adds crispness. Additional toppings like cotija cheese, red onion, fresh cilantro, guacamole, pico de gallo, and mango salsa add layers of flavor and freshness.
The preparation involves quick cooking of shrimp to retain juiciness and toasting or warming tortillas for pliability. The cilantro yogurt crema doubles as a slaw dressing and sauce, uniting the components. These tacos work well as a casual dinner or party food, offering a mix of smoky spice, creamy tang, and crunchy texture. Variations include substituting tortilla types or serving shrimp grilled on skewers.
Leftovers keep well refrigerated for a few days with slaw and toppings stored separately to maintain freshness. Reheating shrimp gently keeps them tender. The recipe yields about four servings with two tacos each.
Ingredients
Shrimp:
- 1 pound Shrimp thawed & peeled, medium, raw
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin ground
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 - 2 tablespoon olive oil
Simple Slaw:
- ⅔ cup green cabbage shredded
- ⅔ cup red cabbage shredded
- ⅔ cup carrot shredded
Cilantro Yogurt Crema:
- 1 cup yogurt 0%, 2% or 5%, plain, Greek
- 1 - 2 large garlic minced, clove
- ¾ teaspoon lime zest (zest from ½ a lime)
- 1 - 2 tablespoon of lime juice start with 1 and add more if desired
- 3 tablespoon cilantro finely diced, fresh
- 1 ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin ground
The Tacos:
- 8 small flour tortilla you can also use whole-wheat, almond, chickpea, or cassava flour tortillas, or corn tortilla
- ¼ cup onion red, chopped
- ½ cup cotija cheese
- ¼ cup cilantro chopped (for garnish, fresh
- guacamole optional toppings
- Pico de Gallo
- mango salsa
Instructions
- Prep the shrimp. If they are frozen, thaw them by running them under cold water. Make sure you peel them and remove the tails. Then, pat the shrimp dry with paper towels and place them in a medium bowl. Add seasonings (not the olive oil) and stir to combine.
- Make the crema. Meanwhile, mix all the crema ingredients together and place it to the side.
- Make the slaw. In a medium-sized mixing bowl, mix both cabbages and shredded match-stick carrots with about ½ to ⅔ of the cilantro yogurt crema. Then, set aside.
- Cook the shrimp. Heat a large saucepan with the olive oil over medium heat. When hot, add the seasoned shrimp in a single layer across the pan. If your pan is too small, do this in batches, or else the shrimp will not get crispy. Cook for 2 minutes, then flip and cook for another 1 – 2 minutes until the shrimp is pink and cooked through. Remove the shrimp from the pan and set it on a plate to rest.
- Toast the tortillas. You can warm or toast your tortillas in a pay or over an open gas stovetop flame. Turn the heat to medium/low and allow the tortillas to “toast” for about 10 seconds per side until they are lightly charred on the edges. If you are using a pan, heat to medium-hot and “toast” for 30 seconds per side until browned in some spots.
- Assemble the tacos. Layer each of the toasted tortillas with the slaw, cooked shrimp, chopped red onion, cotija cheese, chopped cilantro, and an extra drizzle of crema. I love finishing mine off with a squeeze of fresh lime juice. You can even add guacamole, sour cream, and pico de gallo. Enjoy!
Notes
- Whole-wheat, almond, chickpea, cassava, flour, low-carb, or corn tortillas can be used for different dietary needs or flavor preferences.
- Cotija cheese can be replaced with Mexican-blend cheeses, sharp cheddar, or dairy-free alternatives depending on taste or restrictions.
- Using frozen shrimp is convenient and economical; thaw thoroughly in the fridge overnight or quickly under cold water.
- Grill the shrimp on skewers for a smoky flavor, turning after 2-3 minutes per side.
- Store leftover shrimp and tortillas separately from slaw and crema in airtight containers; consume within 3-4 days.
- Reheat shrimp and tortillas gently in the microwave or on the stovetop; keep slaw and crema chilled when serving.
- This recipe serves about 4 with 2 tacos per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 155mg | 52% |
| Sodium | 1294mg | 54% |
| Potassium | 491mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3861IU | 77% |
| Vitamin C | 17mg | 19% |
| Calcium | 251mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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